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Mexican Street Corn Salad

Mexican Street Corn Salad

Vibrant Mexican street corn salad featuring charred corn kernels tossed with creamy lime dressing, cotija cheese, and bold spices for an irresistible side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ears fresh corn kernels cut off, about 4 cups
  • 2 tablespoons butter or olive oil
  • 2 cloves garlic minced
  • 1 jalapeno seeded and finely diced
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice about 1 lime
  • 3/4 cup cotija cheese crumbled
  • 1/2 cup fresh cilantro chopped
  • 1 teaspoon chili powder plus more for garnish
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 cup red onion finely diced
  • 2 green onions sliced
  • salt and black pepper to taste

Equipment

  • Large cast iron skillet or heavy pan
  • Large mixing bowl
  • Small mixing bowl
  • Whisk

Method
 

  1. Heat a large cast iron skillet over medium-high heat. Add butter and let it melt until foaming.
  2. Add corn kernels in an even layer. Let char undisturbed for 3 minutes, then stir and cook for 2 more minutes until golden brown spots appear.
  3. Add garlic and jalapeno to the pan. Cook for 1 minute until fragrant. Transfer mixture to a large bowl and let cool for 5 minutes.
  4. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cumin until smooth.
  5. Pour the dressing over the cooled corn. Add cotija cheese, cilantro, red onion, and green onions (reserve some cheese and cilantro for topping). Fold together until evenly coated.
  6. Taste and adjust seasoning with salt, pepper, or lime juice. Transfer to serving bowl and top with reserved cotija and cilantro. Sprinkle with extra chili powder before serving.

Notes

  • Fresh corn provides the best flavor and texture
  • Let corn cool before adding dressing to prevent separation
  • Cotija cheese is essential for authentic taste
  • Salad tastes even better after chilling for an hour
  • Keeps in fridge for up to 4 days